firstly, in a large bowl take 2 cup thickened cream. you can also use amul cream or whipping cream preferably with 35% milk fat.
add ½ cup powdered sugar and beat or whisk for 2 minute or till stiff peaks appear.
further add ¾ cup mango pulp. to prepare mango pulp blend 2 mango to smooth puree without adding any water.
beat or whisk again for 2 minutes or till the mixture turns creamy.
optionally add 3 drops of yellow food colour for bright yellow colour.
beat till the colour combines well.
transfer the prepared mixture into freezer safe jar.
cover with the lid and freeze for 8 hours or till it sets completely.
now dip the ice cream scooper in warm water and scoop ice cream.
finally, serve mango ice cream scoops garnished with tutti frutti.